A list of the contents of this article:

The pork just bought is completely separated from fat and lean, and the lean meat is rotten as soon as it is pinched, like bean curd dregs, and it is silky and edible.

1. The pork you just bought has a separation of fat and weight, which may indicate that there is a quality problem with the pork. Normal pork should be fat and thin, there will be no obvious separation. The lean meat part you describe is rotten as soon as it is pinched, like bean curd residue, and there is a silky substance in it, which is not in line with the characteristics of fresh pork.

2. According to the situation you described, this may be due to the quality problem of pork, which is recommended not to be eaten. Normal pork fat and thin, will not be separated, there will not be the phenomenon of decay. If the pork is in the condition you described, it is likely to be caused by improper storage, improper transportation and other factors. For health reasons, it is recommended not to eat this kind of pork, it is best to choose fresh, clean pork.

3, feeding cylinder: it is a kind of feeding equipment for small turtle worms, which is commonly used in families, large and small, and cracked cylinders can be used as long as they are repaired with lime or cement, and the inner wall of the cylinder should be smooth to prevent turtle worms from climbing outside. Generally, it is better to use a cylinder with a caliber of 60cm and a high 45cm. For those who are newly raised, it is generally appropriate to raise them in a cylinder because of their small number.

4. Raw materials: 750 grams of tofu, 25 grams of water chestnuts, 25 grams of winter bamboo shoots, 25 grams of water chestnuts, 25 grams of ham, 50 grams of dried scallops, 50 grams of sea cucumbers, 50 grams of fat and lean pork, 50 grams of fresh shrimp.

5. Use 3 kilograms of raw taro, dry the powder, use 300 grams of old jellyfish (wash off salt) and 300 grams of horseshoe, add water to boil and remove dregs, add taro powder to make balls such as mung beans, serve with lukewarm water, 6 grams each time, three times a day; or wash fresh taro, steam and peel in a pot, season with soy sauce and eat as a dish every day. For the treatment of convulsions, cervical lymphatic tuberculosis, retroauricular lymphadenitis and other diseases.

6. Ingredients: appropriate amount of pork stuffing, 1 radish, 1 green onion, appropriate amount of spring onion, 1 handful of Chinese prickly ash, 1 piece of ginger, 1 fragrant leaf, 1 star anise, 2 tablespoons light soy sauce, 2 tablespoons soy sauce, right amount of flour.

Why is lean meat fried into black dregs? Like asphalt.

1. Class B: all levels below and below the asphalt layer of expressways and first-class highways, and all levels of second-class and lower-second-class highways. Used as matrix asphalt for modified asphalt, emulsified asphalt, modified emulsified asphalt and diluted asphalt. Class C: all levels of roads of Class 3 and below.

2. Skillfully cook noodles: add a tablespoon of oil to the surface of the noodles when cooking, so that the noodles will not touch and prevent the noodle soup from foaming out of the pot. 204, buy meat knowledge: look at the meat color, fresh meat milky white, lean pink. If the fat is yellow or the meat is black and purple with congestion, you can't take it. The meat containing clenbuterol is very bright and red in color.

3. Rhodopsin: a tissue compound found in light-sensitive rod cells of the retina of the eye that helps adapt the eye to weak light. 14 handle improver is used to compensate the handle of the fabric treated with fluorine-containing compounds. Lean meat, fish and poultry are all preferred and are staples on the high-nutrition menu. Carbohydrates such as whole wheat bread and green leafy vegetables should also be included.

Why are there so many rice scraps in the fried pork slices in the pot?

1. There may be two reasons for the occurrence of rice dregs in fried pork slices: pork contains too much water, which leads to fried dregs. The solution to this problem is to first grasp the shredded meat evenly with dry starch, and then blanch water to remove excess moisture and impurities. Pork quality problems, such as watered pork vendors. If this is the case, it is recommended to grasp the shredded meat evenly with dry starch, and then blanch water to remove excess moisture and impurities.

2. Add a little water to the pot before cooking the soybean milk, and then boil the soybean milk in the pot.

3. Back to the pot meat: scald the pork first, cut it into pieces, put it in a hot oil pan, stir-fry the pork, stir-fry the garlic and ginger, add 50g water, cover and cook for 20 minutes. (if you like spicy food, you can stir-fry green peppers once) 2: barbecued pork: add soy sauce, salt, honey, sugar and cooking wine to marinate the pork, then bake it at 180 degrees in the oven for 20 minutes. It can be sliced and eaten. It's very delicious.

4. Put the frozen meat by the stove and thaw in boiling water. Because the water in the meat tissue cannot be quickly absorbed by the cells and flow out, it cannot restore its original quality. In case of high temperature, the surface of the frozen pork will form a hard film, which affects the diffusion of the internal temperature of the meat, gives the bacteria a chance to reproduce, and the meat is also easy to go bad. Frozen meat is best thawed naturally at room temperature. It is not suitable to put monosodium glutamate in cooked eggs: the egg itself contains the same ingredient glutamic acid as monosodium glutamate.

Steamed Pork with Rice Flour: methods scrape off the pork skin, 10cm long, 0.5cm thick slice into stir-fried powder, sweet noodle sauce, sugar, shredded ginger and steam for 5 hours, buckle and serve.

Pork blanch water, cut into pieces and then scattered into dregs, what is the reason?

1. The pork is sliced after blanching water and then dispersed into dregs. It's because of pork. After putting it in water, that is, after cooking, the cellular component of the pork has been destroyed, so it will spread out when it is cut, because the combination of its composition has been destroyed, so the pork is the worst. After the state is cut again, it will be broken into slag.

2. Pork contains too much water, resulting in stir-frying dregs. The solution to this problem is to first grasp the shredded meat evenly with dry starch, and then blanch water to remove excess moisture and impurities. Pork quality problems, such as watered pork vendors. If this is the case, it is recommended to grasp the shredded meat evenly with dry starch, and then blanch water to remove excess moisture and impurities.

3. Scald the water for the first time: get rid of the fishy smell: have you found that the smell of pork is much heavier than it used to be? the reason is to feed fast-growing pigs. If you don't blanch the water, these tastes will be locked in the meat, so you should first change the pork belly into large pieces and deal with it in advance. You should not only blanch the water but also blanch it in cold water to make the smell of shyness come out slowly.

4. First of all, our water treatment is actually the use of pork heating shrinkage to remove some of the residual blood and tissue fluid, the nutritional value of these things is not high, and there will be some impurities in the tissue fluid that are not good for health. These things are also one of the sources of pork odor. And if the water is not removed, these substances that form "blood foam" will become black dregs in the follow-up cooking, which will also affect the appearance.

How to make scrap meat with pork

1, the practice of sour dregs meat: cut the pork into small pieces, blanch it in boiling water, remove and drain. Pour the right amount of oil into the pan, add spring onions, ginger and garlic and saute until fragrant. Add pickled pepper and pepper and stir-fry to taste. Stir-fry the pork belly after blanching water until the surface is slightly scorched yellow. Add the right amount of vinegar, salt, sugar, light soy sauce, soy sauce, cooking wine and water, bring to a boil and simmer for about 30 minutes until the meat is soft and rotten.

2. Differences in production methods: dregs is a traditional Chinese dish, minced pork is used in production, minced pork is chopped into finely minced meat, and then appropriate amount of seasonings and ingredients, such as onion, ginger, garlic, soy sauce, salt, etc., are added, stirred evenly and steamed. It is presented in the form of minced meat with a loose taste.

3. Chongqing sour meat practice: preparation materials: pork, sauerkraut, pepper, ginger, garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, pepper, oil. Cut pork into thin slices, add cooking wine, light soy sauce, soy sauce, sugar, salt and pepper and marinate for 10 minutes. Cut sauerkraut into small pieces, chop chili, ginger and garlic and set aside. Cool the oil in a hot pan, stir-fry the pickled pork slices until discolored, serve and set aside.

4. First buy about one kilogram of pig board oil, foot oil, and about one kilogram of pork, preferably half fat and half thin, washed and set aside. From the point of view of quality assurance, the amount of oil and meat should be determined according to the air temperature. Buy more and do more when the temperature is low, and buy less and do less when the temperature is high.

5. Ingredients: stewed meat, garlic, pepper, oil, soy sauce, pepper. Garlic soup dregs meat practice: drain the dregs of meat, bone to bone. Slice the garlic and chili. Pour a little oil into the pan, heat up and pour in the garlic. Saute the garlic, add the chili and stir-fry for a while, add the soup dregs, stir-fry until golden, add the right amount of soy sauce, pepper and stir-fry until uniform. Finished product.

6. out of the pot: finally, pour out the stewed meat, sprinkle with chopped onions and serve. In short, the main points for the production of Huaijun dregs include material selection, slicing, blanching water, stir-frying sugar color, stewing, collecting juice and coming out of the pot, and so on. If you master these key points, you will be able to cook Huaijun dregs with excellent flavor and flavor. This dish is not only delicious, but also has high nutritional value and is suitable for family dinners or banquets.

How is the lean meat in the stew enough for water?

1. The lean meat in the stew does not need James water, which will harden the lean meat. You only need to soak in water for 30 minutes before stewing. Lean meat stew: materials: 260g lean meat, 8 red dates, appropriate amount of ginger, 200g water, appropriate amount of salt: first, wash the fresh lean meat and cut it into small pieces, and stack the cut lean meat into pieces. Put the chopped lean meat in a suitable container.

2. Birds are easy to be cooked, so the water takes a short time. After the raw material is put into the pot, it is stirred slightly so that the raw material is heated evenly, then it can be fished out. The raw material with bone takes a little longer time, and the raw material is put into the pot and stirred evenly. After the water boils again, it will be fished out. Meat should be boiled in cold water, so that the raw materials can be ripe, and the nutrients contained in the raw materials can be precipitated into the soup, making the soup taste nutritious and delicious.

3. How to deodorize meat James water is the best? First put the meat into the pot, cover it with cold water (a small amount of salt can be added to the water), and then heat it over a weak low heat for a long time. In the process, the impurities and blood inside the meat will slowly spread into the water. When the surface of the meat is cooked, there will be a layer of impurities on the surface of the water. Skim off the foam, and then remove the meat and wash it.

4. When making lean meat soup, the key lies in the choice of ingredients and the fine treatment of the cooking process. The simple and delicious way is to blanch the lean meat first to remove the fishy smell, then add the right amount of water and seasoning, and simmer until the cooked meat soup is thick. Whether lean broth is delicious or not depends first of all on the ingredients. Choosing lean meat with fresh and delicate texture is the key, such as pork tenderloin or chicken breast. The meat in these parts is tender and smooth and is suitable for stew.